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Tomato & Haricot Vert Salad

For Dressing:
1 tbsp. mayo
1 tsp. Dijon Mustard
2 tbsp. red wine vinegar
1 tbsp. lemon juice
1 garlic clove, mashed with salt
1/2 cup olive oil
salt and black pepper to taste

For Salad:
1 cup fennel, stemmed and sliced paper-thin
1 cup haricot vert
1 1/2 cup tomatoes, peeled, seeded and julienned
1 tsp. chives, chopped
1 tsp. basil, chiffonade
Directions: Blanch haricot verts in boiling salted water until they brighten in color, about 1-1 ˝ minutes. Then shock in an ice water bath. When they are cool, remove, pat dry and reserve. Place mayo, mustard, vinegar, lemon juice, garlic in blender. While blender is running, slowly drizzle oil until dressing is smooth and thick. Season with salt and pepper to taste. Toss salad ingredients with dressing and serve on chilled plate.
Servings: 4
Source: KC Steak Company


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